vies co len tak pre zaujimavost som pozrel pri akej teplote by mal lepok denaturovat..

"Gluten can however be denatured (have its structure broken down) through extremely hot temperatures. It is thought that it requires a temperature of over 260°C for this to occur."

toto vyzera viac valid:
"The baking performance of gluten declined progressively on heating and most of its functionality was destroyed by 75°C." + tam spominaju ze pri 100vke je este vacsi posun, tak nieco na tom bude
https://www.sciencedirect.com/science/article/abs/pii/S0733521083800125

cize teoreticky, ak to robis len na oleji a robis to tak dlho jak maso(to ma myslim mat tiez okolo 70 stupnov vnutornu aby bolo safe) tak by si mal byt v klidku.

keby niekto vie podrobnejsie kedy sa stava gluten safe, bol by som zvedavyyy. ked budem mat cas skusim este nastudovat